Chocolate chip cookies baked in portion-friendly ramekins and topped with bananas, nuts & whipped cream – by Deanna Segrave-Daly
Today’s the Fourth of July and it’s the hottest month of the year and what do I decide to do? Turn on my oven and make a dessert without a speck of red, white or blue.
It might not be very patriotic or practical of me but I have a feeling that you, too, might also throw caution to the wind and decide that heating up your kitchen is a small trade-off for these ooey, gooey, oh-so-good, cookie desserts.
That’s at least how I felt when I saw a photo for The Kitchn’s Warm and Gooey Deep Dish Chocolate Chip Cookies on their Facebook page a few weeks ago.
I’m not exaggerating when I say that just a few hours later, (in a house that didn’t have our window air conditioners in yet), I was sweating in a hot kitchen making a version of these babies.
And yes, it was so worth it. Not just for the comfort and satisfaction of a beloved dessert but I was motivated to make them again
the next day a week later. I tweaked the original recipe some more to slash a few more calories without sacrificing the taste.
Overall, I was able to cut out ¼ cup of sugar, a few tablespoons of butter, use a ½ cup less chocolate chips and add in some whole wheat pastry flour, which still resulted in a crave-able deep dish cookie.
But I wasn’t done yet.
So, I figured since I cut back on some of the calories, it would be OK to add a few back via sliced bananas, chopped nuts and a dollop of whipped cream ala Killer Cookie style.
Let’s just say these didn’t last more than 2 days in our house and I’ve made them again twice since the recipe testing was completed.
I’m sure they’ll taste just as good in the winter as in the summer.
Treat yourself to a Deep Dish Chocolate Chip Cookie Sundae with a dollop of whipped cream! Tweet this
Deep Dish Chocolate Chip Cookie Sundaes
- 6 tablespoons (3 ounces) unsalted butter, softened
- 1/3 cup light brown sugar
- ¼ cup granulated sugar
- 1 egg
- ¾ teaspoon vanilla extract
- ¾ cup all-purpose flour
- ¼ cup whole wheat pastry flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup dark chocolate chips
- 2 medium bananas, sliced
- ½ cup whipped cream
- 8 teaspoons chopped nuts (such as peanuts, walnuts or pecans)
Preheat oven to 375 degrees F.
Beat butter until creamy then add in brown sugar and granulated sugar. Beat for about 2 minutes. Add in egg and vanilla extract; beat well.
In a separate bowl, mix together flours, baking soda and salt. Add to butter mixture and beat slowly until ingredients are just mixed together. Mix in chocolate chips with a wooden spoon.
Coat 8 (5-inch) ramekins with cooking spray and place on a baking sheet. Scoop batter into ramekins, pushing batter down to make sure it is evenly distributed in each ramekin. Bake for 18 -20 minutes or until edges start to get golden brown. Remove from oven and cool 15 minutes.
Before serving, layer sliced bananas, 1 tablespoon whipped cream and 1 teaspoon of chopped nuts on top of each cookie.